Authentic Thai Red Curry
Immerse yourself in the vibrant flavors of Southeast Asia with this **Authentic Thai Red Curry** recipe, a perfect marriage of spice, creaminess, and umami. Made with tender slices of chicken, a fragrant blend of coconut milk and red curry paste, and an assortment of colorful vegetables like red bell peppers, green beans, and carrots, this dish captures the essence of traditional Thai cuisine. Enhanced with aromatic kaffir lime leaves, sweet and savory notes from fish sauce and brown sugar, and a burst of freshness from basil and lime, every bite is a delight. Ready in just 45 minutes, this one-pan masterpiece is ideal for a flavorful weeknight dinner or an impressive dish to serve guests. Pair it with steamed jasmine rice for a wholesome, restaurant-quality meal made right at home. Perfect for Thai food lovers, this recipe is both approachable and irresistibly delicious!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 4 tablespoons Red curry paste
- 1 pound Boneless chicken breasts
- 14 ounces Coconut milk
- 1 cup Chicken broth
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 3 pieces Kaffir lime leaves
- 1 medium Red bell pepper
- 1 cup Green beans
- 2 medium Carrots
- 1 cup Bamboo shoots
- 0.5 cup Basil leaves
- 1 whole Lime
Instructions
Thinly slice the chicken breasts and set aside.
Slice the red bell pepper into thin strips, cut the green beans into 1-inch pieces, and julienne the carrots.
In a large saucepan or wok, heat the coconut oil over medium heat.
Add the red curry paste to the pan and sauté for about 2 minutes, stirring constantly until fragrant.
Add the sliced chicken to the pan and cook until the outside is no longer pink, about 3 to 4 minutes.
Pour in the coconut milk and chicken broth, stirring well to combine.
Add the fish sauce, brown sugar, and kaffir lime leaves. Stir to mix.
Bring the mixture to a simmer and let it cook for about 5 minutes.
Add the red bell pepper, green beans, carrots, and bamboo shoots to the pan.
Continue to simmer until the vegetables are tender and the chicken is fully cooked, approximately 10 more minutes.
Remove the kaffir lime leaves and stir in the fresh basil leaves.
Squeeze the lime juice into the curry and give it a final stir.
Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 59.8 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 292 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3197 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
